Preparation

Mix the first 7 ingredients together until well blended with a mixer. Batter will be thick. Blend in cinnamon, orange zest, and chocolate chips by hand. Pour into foil lined dutch oven (sprayed with cooking oil). Bake with 7 - 8 coals on the bottom (10" or 12" dutch oven), and 14 - 17 coals on top (10" or 12" dutch oven) for about a 350 degree temperature. Check the cake every 15 minutes and rotate the dutch oven a 1/4 turn each time. Check after 45 - 50 minutes. Let the cake cool and then glaze.

Glaze:

2 tablespoon butter

2 tablespoons light corn syrup

1/2 cup mini semi-sweet chocolate chips (reserved from above)

Starbucks coffee liquor

Melt butter and Karo over low heat. Stir in chocolate chips until melted smooth. Thin with a little coffee liquor to glazing consistency.